SEAWEED FOR FOOD.

King Country Chronicle, Volume VII, Issue 577, 18 June 1913, Page 2

SEAWEED FOR FOOD.

A man of science has predicted that sooner or later, "shredded seaweeds" "predigested Far.-ras suni," "cream oi sea moss," and other nautical foods will he popular articles of diet. That certain kinds of seaweed are edihle has long been known, but, fortunately, the human race has not yet been forced to depend on this source for its regular meals. In the "'Technilcal World Magazine" a writer discusses the possibilities of seaweed. Seaweeds have been eaten and enjoyed for centuries, and in parts oi the Orient are a staple article oi diet—the literal "'staff of life." Many varieties are composed largely of gelatin. These have been eattn for ages by the Chinese, Japanese, and the inhabitants of many islands in the Pacific Ocean. A cleaner and more wholesome article of tiet cannot be imagined, and travellers who have tried it pronounce it to be both palatable and digestible. There is no reason why it should not take the place of some of the common foods in general use. As a base for cheap candies, prescr.es, jrllies, custards, and similar product-'! requiring an expensive but harmless '"filler," it is superior tc nv-ny of the materials now commonly used. Yet millions of tons of this potentially valuable food are wasted on American shores every yea", and throughout the world the waste is t,o enormous as to be b«yond ce-muiitation.